• Moong dal, green gram split, 50 gms
  • Channa dal, bengal gram, 50 gms
  • 45 green chillies
  • coriander leaves a small bunch
  • freshly grated coconut. 24 tblsp
  • Fresh cucumber and carrot (optional) lime.
  • Mustard 1 tsp
1. Soak 50 gms each of Moong and Chnna Dals separately for one hour. Grate the coconut to provide one handful of turi (grated material).
2. Drain the water from both dals. Peel one cucumber and cut it into small pieces of the size of a pea (optional).
3. Chop two green chilli. Keep one spoon of oil in a kadai warm it and put mustard.
4. Wait till they split, then put the chopped green chillies, turn around and put a pinch of hing (kayam, asafetida). Put the entire thing onto the dals.
5. Add salt to taste and then squeeze the juice of half a lime (green variety).
6. Turn around and then put the grated coconut.
7. Adding cucumber or the carrot is purely optional and is not in any way necessary.
8. It does alter the taste slightly. Cucumber makes the kosumbari a little watery and therefore it must be consumed rather quickly (half to one hour).
9. Salt tends to bring out a lot of water from cucumber.

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